JPH09191818A - Cereal flour for western cake and western cake made therefrom - Google Patents
Cereal flour for western cake and western cake made therefromInfo
- Publication number
- JPH09191818A JPH09191818A JP8006523A JP652396A JPH09191818A JP H09191818 A JPH09191818 A JP H09191818A JP 8006523 A JP8006523 A JP 8006523A JP 652396 A JP652396 A JP 652396A JP H09191818 A JPH09191818 A JP H09191818A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- cake
- wheat flour
- western
- produced
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は新規な洋菓子類用穀
粉、及びこの穀粉を用いて製造後、冷蔵保存後、あるい
は冷凍保存後解凍して、喫食したときに、しっとりした
良好な食感を有する洋菓子類に関する。TECHNICAL FIELD The present invention relates to a novel cereal flour for western confectionery, and a moist and good texture when eaten after being produced using this flour, after being refrigerated, or after being frozen and thawed. Regarding western confectionery to have.
【０００２】[0002]
【従来の技術】洋菓子類は、小麦粉、就中特に、アメリ
カ産ウエスタン・ホワイト・ホイート、オーストラリア
産ソフト等の低タンパク質含量の軟質小麦から得られる
薄力粉を使用して製造されている。2. Description of the Related Art Western confectioneries are produced using wheat flour, especially soft flour having low protein content such as American Western White Wheat and Australian soft wheat.
【０００３】しかしながら、この薄力粉から製造された
洋菓子類を冷蔵庫で保存すると、水分飛散や澱粉の老化
を生じやすく、これを喫食すると硬いものとなり、パサ
パサとした食感及び風味の劣ったものとなることが多か
った。また、この薄力粉から製造されたスポンジケーキ
等を冷凍保存後、室温あるいは冷蔵庫で解凍したものを
喫食すると、ぼそぼそとしたぱさついた食感及び風味の
劣ったものとなるという欠点があった。[0003] However, if Western confectionery produced from this soft flour is stored in a refrigerator, it tends to cause water scattering and aging of starch, and when it is eaten, it becomes hard and has a dry texture and a poor flavor. There were many things. In addition, if a sponge cake or the like produced from this soft flour is frozen and stored and then thawed at room temperature or in a refrigerator, it has a drawback that it has a dull, crunchy texture and inferior flavor.
【０００４】かかる欠点を改良するために、従来は、老
化防止剤として、乳化剤、α化澱粉、モチ種澱粉などの
添加剤が使用されてきた。しかしながら、かかる方法に
よっても充分な老化防止効果が得られないと共に、洋菓
子類の風味を損ねる結果となるばかりか、消費者の健康
上からも好ましい手段とは云えない。また、かかる方法
により製造された洋菓子類を冷凍保存後に解凍した場合
には、歯切れが悪く、しかも口の中で団子状になり易く
口溶けが悪いという欠点があった。更には、上記の欠点
を改良することを目的として、糖類、油脂類等の副原料
の添加の検討もなされているが、未だ充分満足のゆく結
果は得られていない。In order to improve such drawbacks, conventionally, additives such as emulsifiers, pregelatinized starch and waxy starch have been used as antiaging agents. However, such a method cannot obtain a sufficient anti-aging effect, impairs the flavor of Western confectionery, and is not a preferable means for the health of consumers. Further, when the Western confectionery produced by such a method is frozen and thawed and then thawed, there are drawbacks that the crispness is poor, and moreover, it tends to form dumplings in the mouth and is poorly melted in the mouth. Further, the addition of auxiliary raw materials such as sugars and fats and oils has been studied for the purpose of improving the above-mentioned drawbacks, but the result has not been sufficiently satisfactory.
【０００５】[0005]
【発明が解決しようとする課題】従って、本発明は、冷
蔵保存後、あるいは冷凍保存後、解凍しても、しっとり
とした良好な食感が保持される洋菓子類を提供せんとす
るものである。SUMMARY OF THE INVENTION Therefore, the present invention is to provide Western confectionery which retains a moist and good texture even when it is thawed after refrigerated storage or frozen storage. .
【０００６】[0006]
【課題を解決するための手段】そこで、本発明者らは、
上記欠点を解決せんと鋭意研究を行った結果、特定量の
モチ性小麦粉を含む穀類を使用すれば、上記欠点が解消
されることを見出し、本発明を完成した。Means for Solving the Problems Accordingly, the present inventors have:
As a result of intensive studies aimed at solving the above-mentioned drawbacks, they have found that the above-mentioned drawbacks can be solved by using grains containing a specific amount of waxy wheat flour, and have completed the present invention.
【０００７】すなわち、本発明は、モチ性小麦粉を１〜
３０重量％含有する洋菓子類用穀粉を提供するものであ
る。また、本発明は、かかる洋菓子類用穀粉を用いて製
造した洋菓子類を提供するものである。[0007] That is, the present invention is a waxy wheat flour 1 ~
A flour for Western confectionery containing 30% by weight is provided. The present invention also provides Western confectionery produced using such flour for Western confectionery.
【０００８】[0008]
【発明の実施の形態】本発明において、洋菓子類とは、
いわゆるケーキ屋において通常製造、販売されている、
小麦粉等の澱粉をベースとする生地を、主として卵白、
ベーキングパウダーを使用して膨化させて製造したもの
を指称する。卵白の気泡力を利用したものとしてはスポ
ンジケーキ、カステラ、バターケーキ等が、またベーキ
ングパウダーにより膨化させたものとしてはホットケー
キ、ムース類等が挙げられる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, Western confectionery means
Usually manufactured and sold in so-called cake shops,
Dough based on starch, such as wheat flour, mainly egg white,
It refers to the one produced by expanding it using a baking powder. Sponge cakes, castellas, butter cakes, etc., which utilize the bubble power of egg white, and hot cakes, mousses, etc., which are expanded by baking powder are mentioned.
【０００９】本発明において、モチ性小麦粉とはアミロ
ース含量１０％以下のものを指称する。モチ性小麦の一
つとしては、本発明者の２人により作出された特開平６
−１２５６６９号公報に記載のアミロース含量０のモチ
コムギが挙げられる。このモチコムギは上記公報に記載
の方法に従って、ＷX−Ａ１遺伝子とＷX−Ｂ１遺伝子の
発現を欠きＷX−Ｄ１遺伝子の発現能力を維持する６倍
体とＷX−Ｄ１遺伝子の発現のみを欠いた６倍体を交配
して雑種第一代個体を得、これを自家受精させて雑種第
二代個体とし、この中から上記３種の遺伝子の発現を欠
いたものを選ぶことによって作出される。また、上記遺
伝子のうちのＡ１及びＢ１の発現を欠いた６倍体と二粒
系コムギゲノム構成ＡＡＢＢ個体を交配する方法によっ
ても作出される。In the present invention, the waxy wheat flour refers to one having an amylose content of 10% or less. As one of the sticky wheats, Japanese Patent Application Laid-Open No. H6-6 was produced by two of the present inventors.
The glutinous wheat having an amylose content of 0 described in JP-A-125669 can be mentioned. In accordance with this Mochikomugi the method described in the above publication, W X -A1 gene and W X -B1 gene hexaploid the maintaining outs W X -D1 gene expression capability expression of the W X -D1 gene expression only It was created by mating the lacking hexaploid to obtain a hybrid first-generation individual, which was self-fertilized into a second-generation hybrid individual, and from which a gene lacking expression of the above three genes was selected. It In addition, it is also produced by a method of mating a hexaploid lacking the expression of A1 and B1 among the above genes with an AABB individual having a double grain wheat genome.
【００１０】これらのモチコムギはアミロース含量０の
小麦であるが、更にこれを、常法に従って、ウルチ性小
麦と交配後、選抜することにより、アミロース含量が１
０％以下のモチ性小麦を得ることができる。モチ性小麦
の作出方法としては、上記の方法に限定されることな
く、放射線照射、化学的変異原処理などによって得られ
たもの、あるいは、それを育種の母本として用いて育成
された小麦の内、小麦中のアミロース含量が１０％以下
であるものの何れでもよい。These glutinous wheats are wheats with an amylose content of 0. Further, they were crossed with ulti wheat in a conventional manner and then selected to obtain an amylose content of 1
0% or less of sticky wheat can be obtained. The method for producing waxy wheat is not limited to the method described above, irradiation, obtained by chemical mutagen treatment, or the wheat cultivated using it as a mother of breeding Any of those having an amylose content of 10% or less in wheat may be used.
【００１１】本発明の洋菓子類用穀粉はその１〜３０重
量％、好ましくは１〜２０重量％がモチ性小麦粉であ
り、その他の穀粉としては、強力粉、中力粉、薄力粉等
のウルチ性小麦粉、ライ麦粉、澱粉類等が使用される。1 to 30% by weight, preferably 1 to 20% by weight, of the flour for western confectionery of the present invention is waxy wheat flour, and other flours such as strong wheat flour, medium strength wheat flour, and weak wheat flour are used. , Rye flour, starches and the like are used.
【００１２】本発明の洋菓子類用穀粉は、モチ性小麦粉
及び他の穀粉を別々に製造（製粉）し混合してもよい
し、モチ性小麦及び他の穀粒を混合した後製粉してもよ
い。The flour for Western confectionery of the present invention may be produced (milled) separately from the waxy wheat flour and the other flour, or may be mixed, or may be milled after mixing the waxy wheat and the other grain. Good.
【００１３】本発明の洋菓子類は、洋菓子類用穀粉に、
卵白、油脂、ベーキングパウダー等の化学膨張剤、及び
必要に応じて、食塩、糖類、油脂類、乳製品、酒等の洋
菓子類の製造に使用される副原料を配合し、混合、混練
して生地をつくり、これを膨化、焼成することにより製
造される。本発明の洋菓子類の製造に際しては、洋菓子
類の製造において通常採用されている製造方法、製造装
置、凍結方法、凍結装置のいずれもが採用できる。また
上記した副原料の他に洋菓子類の製造において使用され
ている、例えば乾燥果実、香辛料、ビタミン、ミネラル
等の添加物を必要に応じて添加することができる。The Western confectionery of the present invention is a flour for Western confectionery,
Chemical whitening agents such as egg whites, oils and fats, baking powders, and, if necessary, salt, sugars, oils and fats, dairy products, auxiliary materials used in the production of Western confectionery such as sake are blended, mixed and kneaded. It is manufactured by making dough, expanding and baking it. In the production of the Western confectionery of the present invention, any of the production method, production apparatus, freezing method, and freezing apparatus usually employed in the production of Western confectionery can be adopted. In addition to the above-mentioned auxiliary materials, additives such as dried fruits, spices, vitamins and minerals used in the production of Western confectionery can be added if necessary.
【００１４】[0014]
【発明の効果】本発明の洋菓子類用穀粉を使用して製造
した洋菓子類は、老化の進行が極めて緩やかであり、ま
た非常に保水性が高いため、冷蔵保存後喫食したときに
硬くならず、しっとりした製造直後に近い良好な食感を
有し、また冷凍保存後冷蔵庫内や室温で解凍した後も、
あるいは、場合によっては、電子レンジ等で加熱解凍し
た後でもぱさついたり、硬くなったりしないでしっとり
とした良好な食感を長く保持することができるという特
徴を有する。EFFECTS OF THE INVENTION Western confectionery produced using the flour for western confectionery of the present invention does not become hard when eaten after refrigerated storage because its aging is extremely slow and its water retention is very high. It has a good texture close to that immediately after production, and even after freezing and thawing in the refrigerator or at room temperature,
Alternatively, in some cases, it has a feature that a moist and good texture can be retained for a long time without being crispy or hard even after being heated and thawed in a microwave oven or the like.
【００１５】[0015]
【実施例】次に実施例を挙げて説明する。EXAMPLES Next, examples will be described.
【００１６】実施例１ 下記配合の原料を使用して、下記製造工程にしたがって
スポンジケーキを製造した。尚モチ性小麦粉と他の穀粉
との配合割合は表１に示すとおりである。Example 1 A sponge cake was produced by using the raw materials having the following composition according to the following production process. The mixing ratio of the waxy wheat flour and the other flours is as shown in Table 1.
【００１７】 配合： 他の穀粉 Ｘｇ モチ性小麦粉（特開平6-125669号公報の例２ によって得たもの） （１００−Ｘ）ｇ 砂糖 １００ｇ 全卵 １００ｇ 水 ４０ｇBlending: Other flour Xg Waxy wheat flour (obtained according to Example 2 of JP-A-6-125669) (100-X) g Sugar 100 g Whole egg 100 g Water 40 g
【００１８】スポンジケーキ製造工程： （１）ミキシング 全卵をほぐしてから、３０℃の湯
煎に浸け砂糖を加える。高速（２９５回／分）、中速
（１９０回／分）を繰り返し、泡立て、種を均一にす
る。３０℃のお湯を徐々に加える。ふるった小麦粉を加
え、シャモジで混合する。 （２）焼成 ３２０ｇの生地を型に入れ、１９
０℃で３０分間焼成する。Sponge cake manufacturing process: (1) Mixing Whole eggs are loosened, and then soaked in 30 ° C hot water and sugar is added. Repeat high speed (295 times / minute) and medium speed (190 times / minute), and foam to homogenize the seeds. Gradually add hot water at 30 ° C. Add sifted flour and mix with shamoji. (2) Baking 320 g of dough is put into a mold and
Bake at 0 ° C. for 30 minutes.
【００１９】[0019]
【表１】 [Table 1]
【００２０】上記により製造されたスポンジケーキの風
味及び食感を下記の表２に示した評価基準に従って１０
名のパネラーにより評価し、その平均値を求めた。ま
た、製造されたスポンジケーキを室温下に放冷した後、
４℃に保った冷蔵庫で２４時間冷蔵保存した後のスポン
ジケーキの風味及び食感を同様に評価した。更に、製造
されたスポンジケーキを−４０℃に保った急速冷凍庫で
２０分間凍結して冷凍スポンジケーキを製造し、これを
−１８℃の冷凍庫で１０日間保存後、得られた冷凍スポ
ンジケーキをそのまま電子レンジで加熱解凍した。加熱
解凍後のスポンジケーキの風味及び食感を同様に評価し
た。その結果は表３に示すとおりである。The flavor and texture of the sponge cake produced as described above were evaluated according to the evaluation criteria shown in Table 2 below.
It was evaluated by the panelists of the name and the average value was calculated. Also, after allowing the sponge cake produced to cool to room temperature,
The flavor and texture of the sponge cake after being refrigerated and stored in a refrigerator kept at 4 ° C. for 24 hours were evaluated in the same manner. Further, the produced sponge cake was frozen in a quick freezer kept at -40 ° C for 20 minutes to produce a frozen sponge cake, which was stored in a freezer at -18 ° C for 10 days, and then the obtained frozen sponge cake was directly used. It was thawed in a microwave oven. The flavor and texture of the sponge cake after heating and thawing were evaluated in the same manner. The results are as shown in Table 3.
【００２１】[0021]
【表２】 [Table 2]
【００２２】[0022]
【表３】 [Table 3]
【００２３】上記表３の結果から、モチ性小麦粉を配合
使用した本発明のスポンジケーキは、コーンスターチや
モチ米粉、タピオカ澱粉を配合使用して製造したスポン
ジケーキや通常の小麦粉を配合使用して製造したスポン
ジケーキに比べて製品の体積が大きく、スポンジケーキ
特有の風味を損なうことなく優れた食感を示すこと、ま
た、冷蔵保存した場合や、冷凍保存後電子レンジで加熱
解凍した場合に優れた風味及び食感を保持した製品にな
ることが分かる。From the results shown in Table 3 above, the sponge cake of the present invention in which waxy wheat flour is blended and used is produced by blending cornstarch, waxy rice flour and tapioca starch in sponge cake and ordinary wheat flour. The product has a larger volume than the sponge cake and has an excellent texture without impairing the sponge cake-specific flavor, and is also excellent when stored refrigerated or when frozen and thawed in a microwave oven. It can be seen that the product retains the flavor and texture.
【００２４】実施例２ 下記配合の原料を使用して、下記製造工程にしたがって
バターケーキを製造した。尚モチ性小麦粉と他の穀粉と
の配合割合は表１に示すとおりである。Example 2 A butter cake was produced by using the raw materials having the following composition according to the following production steps. The mixing ratio of the waxy wheat flour and the other flours is as shown in Table 1.
【００２５】 配合： 他の穀粉 Ｘｇ モチ性小麦粉（実施例１と同じ） （１００−Ｘ）ｇ マーガリン ９０ｇ 食塩 ０．５ｇ 砂糖 ９０ｇ 全卵 ９０ｇ 牛乳 ５ｇ ブランデー ３ｇ ラム酒 ２ｇ ベーキングパウダー １．５ｇFormulation: Other cereal flour Xg Waxy wheat flour (same as Example 1) (100-X) g Margarine 90 g Salt 0.5 g Sugar 90 g Whole egg 90 g Milk 5 g Brandy 3 g Rum 2 g Baking powder 1.5 g
【００２６】バターケーキ製造工程： （１）ミキシング マーガリンに食塩を加え、低速（９
８回／分）で１分３０秒、次いで高速（２９５回／分）
で１分間ミキシングしクリーム状にする。更に砂糖を加
え高速で５分間ミキシングする。全卵を５〜６回に分け
て徐々に加え、低速で７分間、次いで高速で４分間ミキ
シングする。ブランデー、ラム酒を加える。小麦粉とベ
ーキングパウダーを加え、低速で２分間ミキシングす
る。 （２）焼成 ３５０ｇの生地をパウンドケースに
入れ、２５分間（温度１８０℃）焼成する。Butter cake manufacturing process: (1) Mixing Add salt to margarine, and mix at low speed (9
1 minute and 30 seconds at 8 times / minute, then high speed (295 times / minute)
Mix for 1 minute to make a cream. Add more sugar and mix at high speed for 5 minutes. Whole eggs are added slowly in 5-6 portions, mixing at low speed for 7 minutes and then at high speed for 4 minutes. Add brandy and rum. Add flour and baking powder and mix at low speed for 2 minutes. (2) Baking 350 g of the dough is put in a pound case and baked for 25 minutes (temperature 180 ° C.).
【００２７】上記により製造されたバターケーキの風味
及び食感を下記の表２に示した評価基準に従って１０名
のパネラーにより評価した。また、製造されたバターケ
ーキを室温下に放冷した後、４℃に保った冷蔵庫で２４
時間冷蔵保存した後のバターケーキの風味及び食感を同
様に評価した。更に、製造されたバターケーキを−４０
℃に保った急速冷凍庫で２０分間凍結して冷凍バターケ
ーキを製造し、これを−１８℃の冷凍庫で１０日間保存
後、得られた冷凍バターケーキを冷蔵庫内（４℃）で解
凍した。解凍後のバターケーキの風味及び食感を同様に
評価した。その結果は表４に示すとおりである。The flavor and texture of the butter cake produced as described above were evaluated by 10 panelists according to the evaluation criteria shown in Table 2 below. Also, after allowing the manufactured butter cake to cool to room temperature, it is kept in a refrigerator kept at 4 ° C for 24 hours.
The flavor and texture of the butter cake after being refrigerated for an hour were evaluated in the same manner. Further, the produced butter cake is -40
Frozen butter cake was produced by freezing for 20 minutes in a quick freezer kept at ℃, and after storing this in a -18 ℃ freezer for 10 days, the obtained frozen butter cake was thawed in a refrigerator (4 ℃). The flavor and texture of the butter cake after thawing were evaluated in the same manner. The results are as shown in Table 4.
【００２８】[0028]
【表４】 [Table 4]
【００２９】上記表４の結果から、モチ性小麦粉を配合
使用した本発明のバターケーキは、コーンスターチやモ
チ米粉、タピオカ澱粉を配合使用して製造したバターケ
ーキや通常の小麦粉を配合使用して製造したバターケー
キに比べて、バターケーキ特有の風味を損なうことなく
優れた食感を示すこと、また、冷蔵保存した場合や、冷
凍保存後冷蔵庫内で解凍した場合に優れた風味及び食感
を保持した製品になることが分かる。From the results shown in Table 4 above, the butter cake of the present invention in which waxy wheat flour is blended and used is produced by blending cornstarch, waxy rice flour and tapioca starch in a butter cake and ordinary wheat flour. Compared with the butter cake, it has an excellent texture without impairing the flavor peculiar to butter cake, and retains the excellent flavor and texture when stored refrigerated or thawed in the refrigerator after frozen storage. It turns out that it will be a product that did.
【００３０】実施例３ 下記配合の原料を使用して、下記製造工程にしたがって
ホットケーキを製造した。尚モチ性小麦粉と他の穀粉と
の配合割合は表１に示すとおりである。Example 3 A hot cake was produced by using the raw materials having the following composition according to the following production steps. The mixing ratio of the waxy wheat flour and the other flours is as shown in Table 1.
【００３１】 配合： 他の穀粉 Ｘｇ モチ性小麦粉（実施例１と同じ） （１０００−Ｘ）ｇ 砂糖 ３５０ｇ バター ５０ｇ 全卵 ７００ｇ 牛乳 ６０ｇ ベーキングパウダー ３０ｇFormulation: Other flour Xg Waxy wheat flour (same as in Example 1) (1000-X) g Sugar 350g Butter 50g Whole egg 700g Milk 60g Baking powder 30g
【００３２】ホットケーキ製造工程： （１）ミキシング 上記の配合のうち、砂糖と全卵を混
合し、次いで牛乳及び溶かしたバターを混合する。この
混合物に小麦粉とベーキングパウダーを合わせて篩でふ
るったものを混合して生地を製造した。 （２）焼成 １８０℃に熱した鉄板に油を敷き、
上記の生地を流して片面１分１０秒間焼いた後、裏返し
て反対側を４５秒間焼いた。Hot cake manufacturing process: (1) Mixing Among the above blends, sugar and whole eggs are mixed, and then milk and melted butter are mixed. Wheat flour and baking powder were combined with this mixture and sieved to mix to prepare a dough. (2) Firing Spread oil on an iron plate heated to 180 ° C,
The above dough was poured and baked on one side for 1 minute and 10 seconds, then turned over and baked on the other side for 45 seconds.
【００３３】上記により製造されたホットケーキの風味
及び食感を表２に示した評価基準に従って１０名のパネ
ラーにより評価した。また、製造されたホットケーキを
室温下に放冷した後、４℃に保った冷蔵庫で２４時間冷
蔵保存した後のホットケーキの風味及び食感を同様に評
価した。更に、製造されたホットケーキを−４０℃に保
った急速冷凍庫で２０分間凍結して冷凍ホットケーキを
製造し、これを−１８℃の冷凍庫で１０日間保存後、得
られた冷凍ホットケーキをそのまま電子レンジで加熱解
凍した。加熱解凍後のホットケーキの風味及び食感を同
様に評価した。その結果は表５に示すとおりである。The flavor and texture of the hot cake produced as described above were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. Further, the produced hot cake was allowed to cool to room temperature and then stored in the refrigerator kept at 4 ° C. for 24 hours, and the flavor and texture of the hot cake were evaluated in the same manner. Further, the produced hot cake was frozen in a quick freezer kept at -40 ° C for 20 minutes to produce a frozen hot cake, which was stored in a freezer at -18 ° C for 10 days, and then the obtained frozen hot cake was directly used. It was thawed in a microwave oven. The flavor and texture of the hot cake after heating and thawing were similarly evaluated. The results are shown in Table 5.
【００３４】[0034]
【表５】 [Table 5]
【００３５】上記表５の結果から、モチ性小麦粉を配合
使用した本発明のホットケーキは、コーンスターチやモ
チ米粉、タピオカ澱粉を配合使用して製造したホットケ
ーキや通常の小麦粉を配合使用して製造したホットケー
キに比べて、ホットケーキ特有の風味を損なうことなく
優れた食感を示すこと、また、冷蔵保存した場合や、冷
凍保存後電子レンジで加熱解凍した場合に優れた風味及
び食感を保持した製品になることが分かる。From the results shown in Table 5 above, the hot cake of the present invention in which the waxy wheat flour is blended and used is produced by using the hot cake produced by blending cornstarch, waxy rice flour and tapioca starch and the ordinary wheat flour. Compared to the hot cake, it shows an excellent texture without impairing the flavor unique to the hot cake, and when it is stored refrigerated or frozen and thawed in a microwave oven, it has an excellent flavor and texture. You can see that it will be a retained product.
【手続補正書】[Procedure amendment]
【提出日】平成８年１０月２日[Submission date] October 2, 1996
【手続補正１】[Procedure amendment 1]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００８[Correction target item name] 0008
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００８】[0008]
【発明の実施の形態】本発明において、洋菓子類とは、
いわゆるベーカリーショップやケーキショップにおいて
通常製造、販売されている、小麦粉等の穀粉類をベース
とする生地を、主として卵白、ベーキングパウダーを使
用して膨化させて製造したものを指称する。卵白の気泡
力を利用したものとしてはスポンジケーキ、カステラ、
バターケーキ等が、またベーキングパウダーにより膨化
させたものとしてはホットケーキ、ムース類等が挙げら
れる。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, Western confectionery means
It refers to a product produced by puffing a dough based on cereals such as wheat flour, which is usually produced and sold in a so-called bakery shop or a cake shop, by using an egg white or a baking powder for expansion. Sponge cake, castella,
Examples of butter cakes and the like that are expanded with baking powder include hot cakes and mousses.
【手続補正２】[Procedure amendment 2]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】０００９[Correction target item name] 0009
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【０００９】本発明において、モチ性小麦粉とはアミロ
ース含量１０％以下のものを指称する。モチ性小麦の一
つとしては、本発明者の２人により作出された特開平６
−１２５６６９号公報に記載のアミロース含量０％のモ
チコムギが挙げられる。このモチコムギは上記公報に記
載の方法に従って、Ｗｘ−Ａ１遺伝子とＷｘ−Ｂ１遺伝
子の発現を欠きＷｘ−Ｄ１遺伝子の発現能力を維持する
６倍体とＷｘ−Ｄ１遺伝子の発現のみを欠いた６倍体を
交配して雑種第一代個体を得、これを自家受精させて雑
種第二代個体とし、この中から上記３種の遺伝子の発現
を欠いたものを選ぶことによって作出される。また、上
記遺伝子のうちのＡ１及びＢ１の発現を欠いた６倍体と
二粒系コムギゲノム構成ＡＡＢＢ個体を交配する方法に
よっても作出される。In the present invention, the waxy wheat flour refers to one having an amylose content of 10% or less. As one of the sticky wheats, Japanese Patent Application Laid-Open No. H6-6 was produced by two of the present inventors.
The glutinous wheat with an amylose content of 0% described in JP-A-125669 can be mentioned. In accordance with this Mochikomugi the method described in the above publication, only W x -A1 gene W x -B1 6 times body are maintained outs W x -D1 gene expression capability expression of the gene and W x -D1 gene expression It was created by mating the lacking hexaploid to obtain a hybrid first-generation individual, which was self-fertilized into a second-generation hybrid individual, and from which a gene lacking expression of the above three genes was selected. It In addition, it is also produced by a method of mating a hexaploid lacking the expression of A1 and B1 among the above genes with an AABB individual having a double grain wheat genome.
【手続補正３】[Procedure 3]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１０[Correction target item name] 0010
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００１０】これらのモチコムギはアミロース含量０％
の小麦であるが、更にこれを、常法に従って、ウルチ性
小麦と交配後、選抜することにより、アミロース含量が
１０％以下のモチ性小麦を得ることができる。モチ性小
麦の作出方法としては、上記の方法に限定されることな
く、放射線照射、化学的変異原処理などによって得られ
たもの、あるいは、それを育種の母本として用いて育成
された小麦の内、小麦中のアミロース含量が１０％以下
であるものの何れでもよい。[0010] These waxy wheats have an amylose content of 0%.
In addition, by crossing this with a wurtching wheat according to a conventional method and selecting it, it is possible to obtain a waxy wheat having an amylose content of 10% or less. The method for producing waxy wheat is not limited to the method described above, irradiation, obtained by chemical mutagen treatment, or the wheat cultivated using it as a mother of breeding Any of those having an amylose content of 10% or less in wheat may be used.
【手続補正４】[Procedure amendment 4]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００１９[Correction target item name] 0019
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００１９】[0019]
【表１】 [Table 1]
【手続補正５】[Procedure Amendment 5]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００２３[Correction target item name] 0023
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００２３】上記表３の結果から、モチ性小麦粉を配合
使用した本発明のスポンジケーキは、ワキシーコーンス
ターチやモチ米粉、タピオカ澱粉を配合使用して製造し
たスポンジケーキや通常の小麦粉を配合使用して製造し
たスポンジケーキに比べて製品の体積が大きく、スポン
ジケーキ特有の風味を損なうことなく優れた食感を示す
こと、また、冷蔵保存した場合や、冷凍保存後電子レン
ジで加熱解凍した場合に優れた風味及び食感を保持した
製品になることが分かる。From the results shown in Table 3 above, the sponge cake of the present invention in which waxy wheat flour was used was blended with waxy cornstarch, waxy rice flour, and tapioca starch. Compared to the sponge cake produced, the product has a large volume and exhibits an excellent texture without impairing the sponge cake's unique flavor.It is also excellent when stored refrigerated or when frozen and thawed in a microwave oven. It can be seen that the product retains the excellent flavor and texture.
【手続補正６】[Procedure correction 6]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００２９[Name of item to be corrected] 0029
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００２９】上記表４の結果から、モチ性小麦粉を配合
使用した本発明のバターケーキは、ワキシーコーンスタ
ーチやモチ米粉、タピオカ澱粉を配合使用して製造した
バターケーキや通常の小麦粉を配合使用して製造したバ
ターケーキに比べて、バターケーキ特有の風味を損なう
ことなく優れた食感を示すこと、また、冷蔵保存した場
合や、冷凍保存後冷蔵庫内で解凍した場合に優れた風味
及び食感を保持した製品になることが分かる。From the results shown in Table 4 above, the butter cake of the present invention blended and used with waxy wheat flour was prepared by blending waxy cornstarch, waxy rice flour, and tapioca starch with butter cake and ordinary wheat flour. Compared to the manufactured butter cake, it shows an excellent texture without impairing the flavor peculiar to butter cake, and also when it is stored refrigerated, or when it is thawed in the refrigerator after frozen storage, it has an excellent flavor and texture. You can see that it will be a retained product.
【手続補正７】[Procedure amendment 7]
【補正対象書類名】明細書[Document name to be amended] Statement
【補正対象項目名】００３５[Correction target item name] 0035
【補正方法】変更[Correction method] Change
【補正内容】[Correction contents]
【００３５】上記表５の結果から、モチ性小麦粉を配合
使用した本発明のホットケーキは、ワキシーコーンスタ
ーチやモチ米粉、タピオカ澱粉を配合使用して製造した
ホットケーキや通常の小麦粉を配合使用して製造したホ
ットケーキに比べて、ホットケーキ特有の風味を損なう
ことなく優れた食感を示すこと、また、冷蔵保存した場
合や、冷凍保存後電子レンジで加熱解凍した場合に優れ
た風味及び食感を保持した製品になることが分かる。From the results shown in Table 5 above, the hot cake of the present invention in which waxy wheat flour is blended and used is obtained by blending waxy cornstarch, waxy rice flour, tapioca starch, and ordinary wheat flour. Compared with the manufactured hot cake, it shows an excellent texture without impairing the flavor unique to the hot cake, and also has an excellent flavor and texture when stored refrigerated or when it is frozen and thawed in a microwave oven. You can see that it will be a product that holds.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 伊藤 誠治 岩手県盛岡市下厨川字赤平４番地 農試宿 舎Ｃ−42 (72)発明者 八田 浩一 岩手県盛岡市下厨川字赤平４番地 東北農 試寮 (72)発明者 中村 俊樹 岩手県盛岡市下厨川字赤平４番地 農試宿 舎Ｃ−46 (72)発明者 山守 誠 沖縄県石垣市登野城589番地 石垣住宅10 −104 (72)発明者 早川 克志 埼玉県入間郡大井町鶴ケ岡５丁目３番１号 日清製粉株式会社製粉研究所内 (72)発明者 田中 啓子 埼玉県入間郡大井町鶴ケ岡５丁目３番１号 日清製粉株式会社製粉研究所内 (72)発明者 多胡 征司 東京都中央区日本橋小網町19番12号 日清 製粉株式会社内 (72)発明者 石神 真二 東京都中央区日本橋小網町19番12号 日清 製粉株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Seiji Ito 4 Akahira, Shimokuragawa, Morioka City, Iwate Prefecture Agricultural test house C-42 (72) Koichi Hatta 4, Akahiradai, Shimokuragawa, Morioka, Iwate Prefecture Tohoku Agriculture Dormitory (72) Inventor Toshiki Nakamura 4 Akahira, Shimokuragawa, Morioka-shi, Iwate C-46 (72) Inventor Makoto Yamamori 589 Tonojo, Ishigaki-shi, Okinawa 10-104 (72) Inventor Katsushi Hayakawa 5-3-1, Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Seifun Co., Ltd. (72) Inventor Keiko Tanaka 5-3-1, Tsurugaoka, Oi-cho, Iruma-gun, Saitama Nisshin Seifun Co., Ltd. (72) Inventor Seiji Tago 19-12 Nihombashi Koamicho, Chuo-ku, Tokyo Nisshin Seifun Co., Ltd. (72) Shinji Ishigami 19-12 Nihombashi Koami-cho, Chuo-ku, Tokyo Japan In the milling Co., Ltd.
Claims (4)
ことを特徴とする洋菓子類用穀粉。1. A cereal flour for western confectionery, comprising 1 to 30% by weight of waxy wheat flour.
ことを特徴とする洋菓子類用穀粉。2. A flour for Western confectionery, comprising 1 to 20% by weight of waxy wheat flour.
下のものである請求項１又は２記載の洋菓子類用穀粉。3. The cereal flour for Western confectionery according to claim 1, wherein the waxy wheat flour has an amylose content of 10% or less.
類用穀粉を用いて製造された洋菓子類。4. Western confectionery produced using the flour for Western confectionery according to claim 1.
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00652396A JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
| AU10099/97A AU703050B2 (en) | 1996-01-18 | 1997-01-10 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
| CA002194944A CA2194944C (en) | 1996-01-18 | 1997-01-13 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
| US08/783,207 US6042867A (en) | 1996-01-18 | 1997-01-14 | Flour blends for breads, cakes, or noodles, and foods prepared from the flour blends |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP00652396A JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09191818A true JPH09191818A (en) | 1997-07-29 |
| JP3641312B2 JP3641312B2 (en) | 2005-04-20 |
Family
ID=11640743
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP00652396A Expired - Lifetime JP3641312B2 (en) | 1996-01-18 | 1996-01-18 | Flour for confectionery and confectionery |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3641312B2 (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998041111A1 (en) * | 1997-03-20 | 1998-09-24 | E.I. Du Pont De Nemours And Company | Starch with reduced amylose content |
| JP2006528489A (en) * | 2003-07-25 | 2006-12-21 | ジョージ ウエストン フーズ リミテッド | Method for producing a food with reduced fat content |
| JP2008263953A (en) * | 2007-03-27 | 2008-11-06 | Aomori Univ Of Health & Welfare | Composition for person having difficulty in mastication and swallowing and manufacturing method thereof |
| US8524310B2 (en) | 2006-11-01 | 2013-09-03 | National Agriculture And Food Research Organization | Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same |
| US8529980B2 (en) | 2006-11-01 | 2013-09-10 | National Agriculture And Food Research Organization | Cereal flour composition containing wheat flour from sweet wheat and food product using the same |
| JP2017184654A (en) * | 2016-04-04 | 2017-10-12 | 株式会社林原 | Hardening inhibitor upon refrigeration preservation of butter cake, premix for butter cake containing the same, and method for producing butter cake inhibited in hardening upon refrigeration preservation using the same |
-
1996
- 1996-01-18 JP JP00652396A patent/JP3641312B2/en not_active Expired - Lifetime
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998041111A1 (en) * | 1997-03-20 | 1998-09-24 | E.I. Du Pont De Nemours And Company | Starch with reduced amylose content |
| JP2006528489A (en) * | 2003-07-25 | 2006-12-21 | ジョージ ウエストン フーズ リミテッド | Method for producing a food with reduced fat content |
| US8524310B2 (en) | 2006-11-01 | 2013-09-03 | National Agriculture And Food Research Organization | Cereal flour composition containing wheat flour from low-temperature gelatinized wheat and food product using the same |
| US8529980B2 (en) | 2006-11-01 | 2013-09-10 | National Agriculture And Food Research Organization | Cereal flour composition containing wheat flour from sweet wheat and food product using the same |
| JP2008263953A (en) * | 2007-03-27 | 2008-11-06 | Aomori Univ Of Health & Welfare | Composition for person having difficulty in mastication and swallowing and manufacturing method thereof |
| JP2017184654A (en) * | 2016-04-04 | 2017-10-12 | 株式会社林原 | Hardening inhibitor upon refrigeration preservation of butter cake, premix for butter cake containing the same, and method for producing butter cake inhibited in hardening upon refrigeration preservation using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3641312B2 (en) | 2005-04-20 |
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